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Ingredients

• 400 g tin black-eyed beans, drained
• 400 ml tin coconut milk, or coconut cream
• 6 rashers streaky bacon, cut into strips
• 1 onion, chopped
• 450 g basmati brown rice, rinsed in cold water and drained

• 6 salmon steaks
• 1/2 tspground black pepper
• 1/2 tsp chilli powder
• 4 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 onion, sliced
• 2 tomatoes, roughly chopped
• 1 lemon, cut into wedges, to serve
• large handful clams, cleaned

• 1 Scotch bonnet chilli, seeds removed, finely chopped
• 1 red onion, finely chopped
• 1 tbsp capers, drained
• 1 lime, juice and zest
• 1 mango, diced
• dash olive oil
• handfulchopped flat leaf parsley

• 2 tbsp olive oil
• 1 plantain

Description

Home Cook Florrie McLeod Pits Her Caribbean Salmon With Creamy Rice And Peas Against Local Chef Antoine Quentin

UK TV